SLOW COOK PULLED PORK

Kristin Johnson- Mojave at Desert Wind Winery

Ingredients

10 LB Pork Shoulder
Rub w/ BBQ Rub liberally
1 Cup BBQ Sauce
H2O

Directions

Rub shoulder liberally w/ Rub & smoke in Traegger for 2 hours.
Cut Pork shoulder in 4 pieces., put in chafer pan w/ BBQ sauce and enough water to fill ½ way.
Roast for 3 hours on 300, covered (in small oven) – until it falls apart (DO NOT UNDER OR OVER COOK)
BBQ RUB
1 ½ cups MOJAVE rub            ½ cup SPICY MOJAVE rub
1 C Slicks Pork Butt Rub        1 C brown sugar
¼ C cumin                ¼ C coriander
½ C chili powder            ¼ C Nutmeg
1 Tbsp celery salt            ¼ C granulated garlic
¼ café grind black pepper
Apple Slaw
2 apples – matchstick slices and put into container with 7UP
1 pickled jalapeno diced
1 cup shredded cabbage
¼ cup shredded carrots
1 shallot diced

Sauce:
1 cup mayo                1 Tbsp lime juice
1 tsp white pepper            ½ tsp ground ginger
1 Tbsp apple cider vinegar        ¼ cup sugar
1 Tbsp salt                1 Tbsp honey
Carolina BBQ Glaze
1 cup apple cider vinegar            1/2 cup distilled vinegar
½ cup Dijon mustard                ¼ cup tomato paste
2/3 cup brown sugar                1 Tbsp fresh minced garlic
1 tsp salt                    1 tsp pepper
1 tsp tapatio                    ½ tsp cumin
1 tsp onion powder                1 tsp garlic powder

Whisk over low heat for 5-10 minutes. Just until hot (not boiling). Remove from heat and refrigerate

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